Rival Crock Pot Smart Pot User Manual

Posted : admin On 10/7/2021

Smart Pot Crock Pot Manual Crock-Pot Owner's Manual Slow Cooker 3200, 3205, 3215 Crock-Pot SMART-PART Programmable Module Owner's Guide SP100. (Of course, the name “Crock-Pot” really belongs to the brand of slow cooker that Manual models, with just an on-off switch, and high and low.

  1. Original Rival Crock Pot Manual
  2. User Manual For Rival Crock Pot Smart Pot
  3. Rival Digital Crock Pot
  4. Rival Crock Pot Smart Pot Instructions

Programmable

Pre-Programmed Recipes

The Original and America’s #1 Brand of Slow Cookers

Owner’s Guide

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1.Read all instructions before using.

2.Do not touch hot surfaces. Use handles or knobs.

3.To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid.

4.Close supervision is necessary when any appliance is used by or near children.

5.Unplug from outlet when not in use and before cleaning. Allow unit to cool before putting on or taking off parts.

6.Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to Rival® (see warranty) for examination, repair or adjustment.

7.The use of accessory attachments not recommended by Rival® may cause fire, electrical shock or injury.

8.Do not use outdoors.

9.Do not let cord hang over edge of table or counter, or touch heated surfaces.

10.Do not place on or near a hot gas or electric burner, or in a heated oven.

11.Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always use hot pads when moving your heated Recipe Smart-Pot.

12.Do not use appliance for other than intended use.

13.Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.

14.To disconnect, press the OFF button, then remove plug from wall outlet.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service this product. Do not immerse base in water or other liquid. A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION

CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE RECIPE SMART-POT. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected. This is normal with many heating appliances and will not recur after a few uses.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is

intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt

to modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.

KNOW YOUR RECIPE SMART-POT

REMOVABLE LID

REMOVABLE STONEWARE

HANDLES

BASE/ HEATING UNIT

CONTROL PANEL

RECIPE – Finds the desired recipe

COOK/TIME – Sets the time and

cooking temperature

UP & DOWN ARROWS – Up and down buttons to scroll through menus and recipes

OFF – Turns Power off

ENTER - Selects highlighted menu choice

GO – Starts the cooking cycle once cook temperature and time has been set

COOKING LED – Illuminates during cooking cycle

SCREEN – Digital screen to display menus and recipes

HOW TO USE YOUR RECIPE SMART-POT

1.Always cook with the lid on, for the recommended time.

2.Follow recommended cooking times.

3.Do not use the slow cooker stoneware for storage of foods.

4.Do not reheat foods in your Recipe Smart-Pot.

5.Do not set heated unit filled with food on a finished wood table.

6.Unplug when cooking is done and before cleaning.

7.Do not use plastic lids in microwave or conventional oven. Do not use removable stoneware on gas or electric burner or under broiler.

CAUTION: Always place protective padding under stoneware before setting on table or countertop.

HOW TO PROGRAM YOUR RECIPE SMART-POT

To turn the unit on, press either the COOK/TIME or the RECIPE key pads. You can either use a programmed recipe or if you want to use your own favorite recipe then skip to the section titled “How to Program Using the Cook /Time Key Pad.”

HOW TO REVIEW RECIPES OR PROGRAM:

Over two hundred recipes are stored in the Rival® Recipe Smart-Pot. It is possible to review as many categories and recipes as you like before making your choice. To review

and/or choose specific recipes proceed as directed below.

NOTE: A list of the recipes have been included on pages 14-17 of this manual.

Press RECIPE key pad:

The Display Shows: Navigating

RIVAL®

A signal will sound and the word Rival®

appears briefly on the screen. (This will

happen only the first time the unit is

powered on)

Main Menu

The MAIN MENU option will appear on

Choose/Press ENTER

the screen. It contains a list of four

Starters

categories of recipes that are available.

Soups and Stews

Use arrow key pad and Press DOWN

Main Dishes

until you reach the desired category.

Desserts

To return to previous category Press

UP arrow key pad. When you have chosen

a category Press ENTER.

(Selected setting)

Each main category is divided into sub

Ex. Starters

categories which narrows your choices

Choose/Press ENTER

into more specific types of recipes, within

Previous Menu

the category. To view the choices, use

Appetizers / Sides

arrow key pad and Press DOWN until you

Dips

reach desired category. Press UP

Beverages

arrow key pad to return to previous

category choices or Previous Menu. When

you have chosen a category Press ENTER.

HOW TO PROGRAM YOUR RECIPE SMART-POT(CONT.)

The Display Shows: Navigating

(Selected setting)

All of the available recipes in each chosen

Ex. APPETIZERS/SIDES

category are listed. To view possible choices

Choose/Press ENTER

Use arrow key pad and Press DOWN until

Previous Menu

you reach the desired recipe. Press UP

Alphabetical listing

arrow key to return to previous recipe

of available recipes

choices or Previous Menu option. When

Ex. Appetizer Ribs

you have made your recipe choice

(etc.)

Press ENTER.

Push ENTER

To view the complete recipe chosen

to go back

Press DOWN arrow key. Press once to stop

Chosen recipe title

on each line or hold the arrow key pad

list of ingredients

down to scroll down . Press UP arrow key

and cooking

pad to return to previous ingredients or

instructions

instructions. When you have chosen a

recipe, scroll down and follow instructions.

To view a different recipe Press ENTER to

go back. To program cooking temperature

and time Press COOK/TIME keypad.

Continue programming by following the

navigating instructions below.

HOW TO PROGRAM USING THE COOK / TIME KEY PAD.

When you have finished filling the stoneware with the recipe ingredients, cover your Recipe Smart-Potand proceed as directed below:

Press COOK/TIME key pad:

The Display Shows:

Navigating

RIVAL®

A signal will sound. The word RIVAL®

appears briefly on the screen. (This will

happen only the first time the unit is

powered on)

HOW TO PROGRAM YOUR RECIPE SMART-POT(CONT.)

The Display Shows:

Navigating

HEAT SETTING

The Heat Setting options will appear on

the screen. This is used to set the desired

cooking temperature (which is given in

the recipe).

Choose/Press Enter

Machine is set on High. If Low is desired,

High

use the arrow key pad and Press DOWN once

Low

for Low setting. When you have chosen

Keep Warm

the desired temperature setting Press ENTER.

(Note: Keep Warm setting should not be

used for cooking.)

ENTER TIME:

Press UP or DOWN arrow on key pads to

04:00

increase or decrease the time. Click once

for each half-hour that you want to add or

subtract until you reach the desired time

from one-half hour to twenty hours. When

the display shows desired time, press ENTER.

PRESS GO

To start cooking, Press GO. A single beep

will sound. This beep signals that cooking

has begun.* The COOKING LED will

illuminate and indicates the cooking cycle

is active. The screen will show the cook

time remaining and heat setting.

(Selected setting)

Time counts down in minutes until the

Ex. High

timer reaches 00:00. (ex. 04:00 is four

04:00

hours, 03:59 is 3 hours, 59 minutes, etc.)

At 00:00, the cooking ends and a beep

will sound. At any time during a cooking

cycle, recipes can be browsed without

interrupting the cooking cycle. If recipes

are browsed during a cooking cycle,

the screen will default back to the cook

time/heat setting screen after 30 seconds

HOW TO PROGRAM YOUR RECIPE SMART-POT(CONT.)

of no buttons being pressed. You can adjust

time remaining by pressing UP/DOWN keys.

KEEP WARM

Your slow cooker will automatically switch

to the Keep Warm setting after the cook

cycle is complete. Food is kept at a perfect

serving temperature for up to four hours.

At the end of this time, three beeps will

sound and the power is cut off. To terminate

Keep Warm setting earlier Press OFF at any time.

* Once cooking has begun, if it is necessary to make a change to the heat setting, press COOK/TIME key pad and enter corrected information. Time can be adjusted during a cooking cycle by pressing the UP/DOWN keys. If a power outage is experienced it will be necessary to reprogram. Press COOK/TIME key and reenter information. The go button must be pressed to start any cooking cycle.

HOW TO CLEAN YOUR RECIPE SMART-POT

Unplug unit. CAUTION: Never submerge BASE /HEATING UNIT in water or other liquid.

GLASS: the lid may be washed in the dishwasher.

REMOVABLE STONEWARE

The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds – a cloth, sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami®Polishing Cleanser) or vinegar.

The outside of the base may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners.

CARE OF STONEWARE

As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes.

If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat Recipe Smart-Potbefore using unless specified in the recipe. The stoneware should be at room temperature before adding hot foods.

To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot.

HINTS

Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables.

For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.

Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour.

Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, but cooking time will be affected.

A specific liquid called for in a recipe may be varied if an equal quantity is substituted. (Such as substituting a 103/4 ounce can of soup plus 4 ounces of

water for a 14 12 ounce can of tomatoes OR 12 cup beef or chicken broth for 12 cup of wine.)

Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 12 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

QUESTIONS AND ANSWERS

Q “What if the food isn’t done after cooking the amount of time recommended in the recipe?”

A This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times in the Recipe Smart-Potdue to the extended cooking times. If this happens, simply reset the cooking time to the 4 hour setting and allow to continue cooking for an additional 1 to 2 hours or until doneness is achieved.

Q “Must the Recipe Smart-Potbe covered? Is it necessary to stir?”

A Cook with the cover on. The Recipe Smart-Potslow cooker will not recover heat losses quickly when cooking on LOW setting. Significant amounts of heat escape whenever the lid is removed; therefore the cooking time must be extended. Avoid frequent removal of the cover for checking cooking progress or stirring. Never remove cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors.

Q “How about thickening the juices or making gravy?”

A Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 12 cup flour or cornstarch to 12 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Press “Cook Time” button to switch to HIGH and when it comes to a boil (about 15 minutes), it’s ready.

Q “Can I cook a roast without adding water?”

A Yes – if cooked on LOW setting. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.

IMPORTANT TIPS

LOW-FAT RECIPES

Health professionals recommend that you get no more than 30% of your total DAILY calories from fat.

All recipes in this unit may be prepared as shown for this 512 quart model. If desired, recipes may be increased by one-half. When a recipe may be doubled, it will be indicated by a footnote. If a recipe is increased, cooking time may need to be extended.

The size and shape of the 512 quart Recipe Smart-Potis ideal for larger roasts, baking hens, and picnic hams. These weights depend on shape. Extended cooking times may be necessary for these larger cuts.

GUIDE TO ADAPTING YOUR OWN RECIPES

This guide is designed to help you adapt recipes to the Recipe Smart-Pot— your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes…and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Recipe Smart-Pot.A few hints:

Allow sufficient cooking time.

Cook with cover on.

Do not add as much water as some recipes indicate.

Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less.

It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook as directed (add any liquid last).

Vegetables do not over cook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking.

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker. Don’t over cook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 14 cup extra liquid per 14 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS

Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta.

SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.

GUIDE TO ADAPTING YOUR OWN RECIPES

HERBS AND SPICES

Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking.

MILK

Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times.

SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.

STARTERS

Appetizers/Sides

Appetizer Ribs Arroz con Queso Baked Beans Breakfast Casserole BBQ Chicken Wings Glazed Carrots

Glazed Cocktail Sausages Green Bean Casserole Harvard Beets

Herbed Zucchini Italian BBQ Meatballs Mango Spiced Ribs Potatoes Au Gratin Red Jacket Potatoes Spicy Western Beans Summer Squash Wild Rice Casserole

DIPS

Artichoke Dip

Bean & Olive Dip

Hot Broccoli Cheese

Creamy Curried Spinach

Hot Crab Dip

Mariners Fondue

Winter Chutney

BEVERAGES

Hot Mulled Cider

Orange-Cider Punch

SOUPS/STEWS

Chili

Chicken Chili

Vegetarian Chili

White Chili

Classic Beef Chili

Chowders

Corn Chowder

Fish Chowder

Manhattan Clam Chowder

New England Clam Chowder

BEEF

Beef & Broccoli

Beef Goulash

Beef Stew

Beef Stock

Ginger Beef Stew

Italian Meat Ball

Veggie Beef Barley

Wild Mushroom Beef

SEAFOOD

Crab Soup

Cream of Scallop

-14-

VEGETARIAN

Asparagus Soup * Butternut Squash * Cream of Tomato * Creamy Onion Soup * French Onion Soup * Italian Bean Soup ** Lentil Soup Mediterranean Stew Minestrone Onion-Leek Soup

Split Pea Soup ** Tuscan Stew

OTHER

Apple Cider Stew

Brunswick Stew

Chicken & Dumplings

Chicken & Sweet Potato

Chicken Soup

Chicken Stock

French Cassoulet

Garlic & Chestnut

Irish Stew

Moroccan Lamb Stew

Pasta E Fagioli

Persian Stew

Pork Stew

Ravioli Stew

Sausage & Veggie

Scotch Broth

Tortilla Soup

Vichyssoise

Zesty Pork & Potato

MAIN DISHES

Beef/Roasts

Beef Burgundy

Beef Diablo

Original Rival Crock Pot Manual

Beef Fajitas

Beef, Garlic

Beef, Mushroom

Beef Pot Pie

Beef Stroganoff

Beef Tips

Brisket, Cranberry

Brisket, Favorite

Brisket, Texas

Corn Beef & Cabbage

Hamburger Hot Pot

Meatloaf, All-American

Pot Roast, Favorite

Roast, Italian Style

Sauerbraten

Sloppy Joes

Steak, Mediterranean

Steak, Pepper

Steak, Philly Cheese

User Manual For Rival Crock Pot Smart Pot

Steak, Swiss

Steak, Teriyaki

Taco Bake

*Vegetable broth may be used in place of chicken or beef broth.

**To make these recipes suitable for vegetarians, meat based ingredients can either be omitted or replaced with Tofu, or some other meat substitute.

-15-

RECIPES

Pork

Chicken Parisenne

Braised Short Ribs ***

Chicken Parmesan

Bratwurst & Sauerkraut

Chicken Provencal

Dutch Hot Pot

Chicken Salad, Hot

Pork, Mustard

Chicken, Salsa

Pork Ribs, Tomato

Chicken, Sherry

Pork Roast, Garlic

Chicken, Soy

Pork Roast, Polynesian

Chicken, Sun Dried Tomato

Pork, Sherry & Onion

Chicken, Sunshine

Chicken, Sweet N’ Sour

Lamb

Chicken, Swiss Casserole

Lamb, Balsamic Glaze

Chicken, Thai

Lamb Chops w/Red Wine

Chicken, Tomatillo

Lamb Dijon

Coq Au Vin

Lamb in Dill Sauce

Creamy Chicken & Rice

Lamb, Lemon Pita

Turkey Cranberry Orange

Lamb Roast, Stuffed

Turkey Breast, Herbed

Turkey, Southwest

Chicken/Turkey

Turkey w/Plum Sauce

Chicken, Apricot

Chi, Artichoke & Mushroom

Seafood

Chicken Cacciatore

Cioppino

Chicken, Cashew

Clam Casserole

Chicken Curry

Fish & Veggie Bake

Chicken Divan

Halibut in wine

Chicken, Grecian

Herbed Salmon

Chicken Herbed Italian

Seafood Normandy

Chicken, Honey

Scalloped Oysters

Chicken, Honey Hoisin

Shrimp Creole

Chicken, Jamaican

Sweet & Sour Shrimp

Chicken, Lemon Herb

Chicken Marsala

Vegetarian

Chicken Merlot

Eggplant, Baked

Chicken, Moroccan

Garbanzo Bean Salad

Chicken, Olive

Stuffed Cabbage ****

Chicken Paella

Vegetable Curry

-16-

Pasta

Classic Spaghetti

Macaroni & Cheese

Pasta Shells, Stuff

Other

Jambalaya

Veal, Mushroom Roast

Veal Winter Warmer

DESSERTS

Cakes

Applesauce Spice

Carrot Cake

Cherry Pound Cake

Fudge Sunday Cake

Gingerbread

Smart

Hot Fudge Cake

Lemon Cake

Peanut Fudge Pudding Cake

Pumpkin Cake

Streusel Pound Cake

Chocolate

Brownie Bottoms

Chocolate Clusters

Chocolate Fondue

Chocolate Raspberry Strata

Pudding

Coffee Bread Pudding

Indian Pudding

Jam Pudding

Rice Pudding

Fruit

Apple Brown Betty

Apple Cranberry Crisp

Applesauce

Bananas Foster

Basil Nectarines

Blueberry Cobbler

Caramel Apples

Cherry Delight

Cinnamon Ginger Pears

Fruit Compote

Ginger Fruit Sauce

Peach Butter

Peach Cobbler

Rhubarb Bake

Strawberry Apricot Sauce

***This recipe can be made with pork or beef ribs.

****This recipe can be made suitable for vegetarians by omitting the ground beef and using 3 cups of cooked rice.

-17-

-18-

LIMITED ONE-YEAR WARRANTY

Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures:

1)Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase).

2)Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service visit:

www.rivalproducts.com

Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX 79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state.

©2002, Rival

A Division of The Holmes Group

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Programmable

The Original and America’s #1Brand of Slow Cookers

S t o n e w a r e S l o w C o o k e r

For use with 4, 412, 5, 512, 6, and 612 quart round and oval Smart-PotSlow Cookers

Owner’s Guide

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1.Read all instructions before using.

2.Do not touch hot surfaces. Use handles or knobs.

The lid handle may get hot while cooking, use of an oven mitt while handling is advised.

3.To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquids. CAUTION: Never submerge the heating unit in water or other liquid.

4.Close supervision is necessary when any appliance is used by or near children.

5.Unplug from outlet when not in use and before cleaning. Allow unit to cool before putting on or taking off parts.

6.Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to Rival® (see warranty) for examination, repair

or adjustment.

7.The use of accessory attachments not recommended by Rival® may cause fire, electrical shock or injury.

8.Do not use outdoors.

9.Do not let cord hang over edge of table or counter, or touch heated surfaces.

10.Do not place on or near a hot gas or electric burner, or in a heated oven.

11.Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always use hot pads when moving your heated Crock-Pot®slow cooker.

12.Do not use appliance for other than intended use.

13.Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.

14.To disconnect, press the OFF button, then remove plug from wall outlet.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never needs lubrication. Do not attempt to service this product. Do not immerse base in water or other liquid. A short powersupply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD

MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE CROCK-POT®Slow Cooker. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected. This is normal with many heating appliances and will not recur after a few uses.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.

Do not attempt to modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.

HOW TO USE YOUR SMART-POT

1.Always cook with the lid on, for the recommended time.

2.Follow recommended cooking times.

3.Do not use the slow cooker stoneware for storage of foods.

4.Do not reheat foods in your Crock-Pot®slow cooker.

5.Do not set heated unit filled with food on a finished wood table.

6.Unplug when cooking is done and before cleaning.

7.Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler.

CAUTION: Always place protective padding under stoneware before setting on table or countertop.

NOTE: Do not cook or reheat foods on the Warm Setting.

HOW TO PROGRAM YOUR SMART-POT

4 or 6 hours for HIGH temp. cooking

POWER on indicator light

COOK TIME sets the time and cooking temperature

8 or 10 hours for LOW temp. cooking

Once cooking

time elapses,

the Smart-Pot

automatically

shifts to the

WARM setting,

keeping your food

at the perfect

serving temperature

turns power off

without

overcooking.

NOTE: To reduce the risk of electric shock, cook only in removable stoneware.

1.Place food in stoneware according to recipe.

2.Plug in Smart-Potslow cooker. The Power light will begin to flash indicating that the unit is plugged in, but not turned on.

HOW TO PROGRAM YOUR SMART-POT(CONT.)

3.Push the Cook Time button to scroll through the timed cooking options. Push once and the 4 hour light will illuminate, twice and the 6 hour light will come on, etc. Select the time based on the length of time indicated in the recipe. Two time options are usually given. The 4 and 6 hour settings are the HIGH temperature setting and may be used when you want your food done quicker. The 8 and 10 hour settings correspond to the LOW temperature setting and is used for all day cooking. In addition your Smart-Potcan be set to the Warm Setting by scrolling through the timed cooking options until the warm light illuminates.

NOTE: The Warm setting is for keeping already hot food warm. Do not use the warm setting to cook or reheat food.

4.When the cooking time is completed, the Smart-Potslow cooker will automatically shift to the Warm setting and the Warm light will come on. NOTE: We do not recommend using the Warm setting for more than 4 hours.

5.To turn the Smart-Potoff push the OFF button. Unplug unit from the wall outlet.

6.For other recipes that give a range of times, select the time closest to the setting on your Smart-Pot. For instance a recipe calling for cooking time of 7 to 9 hours on LOW, set your Smart-Pot

to 8 hours.

NOTE: If power goes off then power light will blink and settings must be reset. If cook time is changed before the cycle is complete the time will reset to the new setting.

HOW TO CLEAN YOUR SMART-POT

Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.

GLASS: the lids may be washed in the dishwasher.

REMOVABLE STONEWARE

The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds

– a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami®Polishing Cleanser) or vinegar.

The outside case may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners.

CARE OF STONEWARE

As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes.

If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat Crock-Pot®slow cooker before using unless specified in the recipe. The stoneware should be at room temperature before adding hot foods.

To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot.

HINTS

Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables.

For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.

Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour.

Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, but cooking time will be affected.

A specific liquid called for in a recipe may be varied if an equal quantity is substituted. (Such as substituting a 1034 ounce can of soup plus 4 ounces of water for a 1412 ounce can of tomatoes OR 12 cup beef or chicken broth for 12 cup of wine.)

Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 112 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

The lid handle may get hot while cooking, use of an oven mitt while handling is advised.

QUESTIONS AND ANSWERS

Q “What if the food isn’t done after cooking the amount of time recommended in the recipe?”

A This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times in the Smart-Potdue to the extended cooking times.

Rival Crock Pot Smart Pot User Manual

Rival Digital Crock Pot

If this happens, simply reset the cooking time to the 4 hour setting and allow to continue cooking for an additional 1 to 2 hours or until doneness is achieved.

Q “Must the Crock-Pot®slow cooker be covered? Is it necessary to stir?”

A Cook with the cover on. The Crock-Pot®slow cooker will not recover heat losses quickly when cooking on LOW setting. Significant amounts of heat escape whenever the lid is removed; therefore the cooking time must be extended. Avoid frequent removal of the cover for checking cooking progress or stirring. Never remove cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors.

Q “How about thickening the juices or making gravy?”

A Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 12 cup flour or cornstarch to 12 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Press “Cook Time” button to switch to HIGH and when it comes to a boil (about 15 minutes), it’s ready.

QUESTIONS AND ANSWERS (CONT.)

Q “Can I cook a roast without adding water?”

A Yes – if cooked on LOW setting. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.

IMPORTANT TIPS

LOW-FAT RECIPES

Health professionals recommend that you get no more than 30% of your total DAILY calories from fat.

412 AND 5 QUART MODELS

All recipes in this book may be prepared as shown for the 4, 412 and

5 quart models. If desired, recipes may be increased by one-half. When a recipe may be doubled, it will be indicated by a footnote. If a recipe is increased, cooking time may need to be extended.

The size and shape of the 412 and 5 quart Crock-Pot®slow cooker is ideal for larger roasts (3 to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5 pounds). These weights depend on shape. Extended cooking times may be necessary for these larger cuts.

512 & 6 QUART MODELS

Important: When using 512, 6, and 612 quart models, all recipes may be used but should be doubled according to the guidelines below:

Liquids in soups, stews, sauces, or meat and vegetable combinations should be increased by one-half and not doubled. For example: the recipe in the book calls for 1 cup of liquid. Begin with 112 cups when doubling the recipe; add liquid only if necessary. NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary to double the liquid along with other ingredients.

Do not double strongly flavored food such onions or herbs and seasonings such as garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust seasonings, if necessary, just before serving.

IMPORTANT TIPS (CONT.)

The size and meat cuts may also be increased. Follow these hints:

Meat quantities in casseroles, soups, stews or sauces should be doubled.

When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a similar weight.

Beef roasts, pork roasts or hams should be increased but not doubled because vegetables are included due to the size and shape of the meat cuts. Use 4 to 5 pound roast or ham.

GUIDE TO ADAPTING YOUR OWN RECIPES

This guide is designed to help you adapt your own recipes to the CrockPot® slow cooker — your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes…and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot®slow cooker. A few hints:

Allow sufficient cooking time.

Cook with cover on.

Rival Crock Pot Smart Pot Instructions

Do not add as much water as some recipes indicate.

Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less.

It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook as directed (add any liquid last).

Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking.

GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 14 cup extra liquid per 14 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS

Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta.

SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.

HERBS AND SPICES

Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking.

MILK

Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times.

SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.

THE RECIPES

POT ROAST OF BEEF

1 (3 to 4-lb.) boneless beef roast

1 onion, sliced

12 cup water or beef broth

1 teaspoon salt

3 medium potatoes, thinly sliced

12 teaspoon ground black pepper

2 large carrots, thinly sliced

Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 hours (HIGH 6 hours).

HONEY SMOKED BRISKET

Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle generously with 14 cup of liquid smoke and 12 teaspoon each of celery salt, garlic salt and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

BARBEQUED RIBS

3 to 4-lbs. spareribs

1 onion, sliced

12

teaspoon salt

1 jar (16-oz.) barbeque sauce

12

teaspoon ground black pepper

Slice ribs into serving-size pieces. Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving

portions. Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook on LOW 10 hours (HIGH 6 hours).

THE RECIPES

ARROZ CON POLLO (Chicken With Rice)

4 chicken breast halves, skin and excess fat removed

1 small red bell pepper, seeded and chopped

14

teaspoon salt

3 cloves garlic, minced

12

teaspoon ground black pepper

12 teaspoon dried rosemary leaves

14

paprika

1 can (1412-oz.) crushed tomatoes

1 tablespoon cooking oil

1 package (10-oz.) frozen peas

1 medium onion, chopped

Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over medium-highheat. Add chicken and brown; drain. Put chicken in stoneware. In a small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). One hour before serving, add peas. Serve over rice.

“CHICKEN IN A POT”

2 carrots, sliced

1 teaspoon salt

2 onions, sliced

12

teaspoon ground black pepper

2 stalks celery, cut into 1-inch pieces

12

cup water, chicken broth or white wine

1 whole broiler/fryer chicken, 3 to 4-lbs.

12

teaspoon dried basil

Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 10 hours (HIGH 6 hours, using 1 cup water). Remove chicken and vegetables with spatula.

POT ROASTED PORK

1 (4 to 5-lb.) pork loin end roast

2 bay leaves

12

teaspoon salt

1 whole clove

14

teaspoon ground black pepper

12 cup water

1 clove garlic, slivered

1 tablespoon soy sauce

2 medium onions, sliced

Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 hours (HIGH 6 hours).

THE RECIPES

BEEF STEW

2-lbs. beef stew meat, cut into 1-inch cubes

1 bay leaf

14

cup flour

1 teaspoon paprika

12

teaspoon salt

4 carrots, sliced

12

teaspoon ground black pepper

3 potatoes, diced

1 12 cups beef broth

1 onion, chopped

1 teaspoon Worcestershire sauce

1 stalk celery, sliced

1 clove garlic

Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW 10 hours (HIGH 6 hours). Stir stew thoroughly before serving.

“WHITE” CHILI

1-lb. Great Northern beans, soaked

1 12 teaspoons cayenne pepper

1 medium onion, chopped

12 teaspoon salt

3 cloves garlic, minced

2-lbs. skinless, boneless chicken breasts

2 cans (4-oz. each) green chilies

1 can (14 12-oz.) reduced-sodium chicken broth

2 teaspoons ground cumin

1 cup water

1 teaspoon dried oregano

Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and cook on LOW 10 hours (HIGH 6 hours).

PASTA FAGIOLI SOUP

1 can (15 12-oz.) Great Northern beans

12

teaspoon ground black pepper

1 onion, chopped

14

teaspoon dried marjoram

1 stalk celery

14

teaspoon cayenne

2 cloves garlic, minced

14

teaspoon liquid hot pepper sauce

2 cans (10 12-oz. each) beef broth

2 cups water

2 cans (14 12-oz. each) whole tomatoes

1 teaspoon dried basil

1 cup dry shell pasta, cook according to package directions

Combine all ingredients, except pasta in stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours).

THE RECIPES

NEW FASHIONED BEAN SOUP

1 pound dry navy beans (soaked overnight)

1 teaspoon salt

1 12 quarts water

1 teaspoon ground black pepper

1-lb lean, boneless ham, cut into cubes

12 cup chopped celery leaves

1 bay leaf (optional)

Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours).

HERBED TURKEY BREAST

5 to 6 pound turkey breast, fresh or thawed

12

teaspoon dry basil

2 tablespoons butter or margarine

12

teaspoon rubbed sage

1 tablespoon soy sauce

14

teaspoon ground black pepper

1 tablespoon fresh parsley, minced

14

teaspoon garlic powder

14 cup garden vegetableflavored whipped cream cheese

Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 8 hours (HIGH 4 hours).

HONEY CHICKEN WITH PECAN DRESSING

1 cup chopped onion

14

teaspoon salt

1 cup chopped celery

14

teaspoon ground black pepper

1 large clove garlic, minced

1 can (14 / -oz) chicken broth

1

2

1 package (7-oz.) herbed seasoned stuffing cubes

4 boneless, skinless chicken breast halves

14 cup egg substitute

3 tablespoons apple juice

3 tablespoons chopped pecans, toasted

2 tablespoons honey

1 teaspoon poultry seasoning

Spray a medium non-stick skillet with non-stick vegetable coating; place over medium-highheat until hot. Add onion, celery, and garlic; cook until tender. Place cooked vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans, poultry seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing into stoneware. Place chicken breasts on top of dressing. Combine apple juice and honey; brush on top of chicken. Cover; cook on LOW 8 hours.

THE RECIPES

FAVORITE CHILI

12-lb. dry pinto or kidney beans

2 cloves garlic, crushed

2 can (14 12-oz. each) tomatoes

2 to 3 tablespoon chili powder

2-lbs. coarsely ground chuck,

1 teaspoon ground black pepper

browned and drained

1 teaspoon cumin

1 green bell pepper, coarsely chopped

1 teaspoon salt

1 medium onion, coarsely chopped

Completely soften beans as directed on page 7. Put all ingredients in stoneware in order listed. Stir once. Cover and cook on LOW 10 hours (HIGH 6 hours).

SPANISH RICE

2-lbs. ground chuck or beef

1 cup water

1 medium onion, chopped

2 ⁄ teaspoons chili powder

1 green pepper, chopped

1

2

1

teaspoon salt

2

1 can (28-oz.) tomatoes

2 teaspoons Worcestershire sauce

2 cans (8-oz. each) tomato sauce

1 cup uncooked rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours).

MOCK LASAGNA

1 package (10-oz.) broad lasagna noodles,

1 carton (12-oz.) cottage cheese

broken into bite-size pieces

2 cans (6-oz. each) tomato paste

1-lb. ground beef

12

cup water

12-lb. Italian sausage

14

teaspoon salt

1 onion, chopped

12

teaspoon ground black pepper

1 clove garlic, minced

1 12 tablespoons dried parsley

12-oz. Mozzarella cheese, shredded

1 teaspoon dried basil

Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours).

THE RECIPES

JAMBALAYA

12-oz. skinless, boneless chicken breasts

1 tablespoon dried parsley

2 green bell peppers, seeded and chopped

1 12 teaspoons dried basil leaves

1 medium onion, chopped

12 teaspoon dried oregano leaves

2 stalks celery, sliced

1 teaspoon Tabasco sauce

4 cloves garlic, minced

1 teaspoon cayenne pepper

1 can (14 12-oz.) whole tomatoes

12 teaspoon salt

13 cup tomato paste

1-lb. shrimp, shelled and deveined

1 can beef broth

3 cups cooked rice

Cut chicken into 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours). Add shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve.

COUNTRY SCALLOPED POTATOES AND HAM

8 potatoes, peeled and thinly sliced

1 can (10 12-oz.) cream of mushroom soup

1 onion, chopped

2 cups water

1 pound fully-cooked ham, cut into 1' cubes

2 cups shredded cheddar cheese

1 package (1-oz.) country-style gravy

Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 8 hours (HIGH 4 hours). Top with cheese during last 30 minutes. NOTE: To prevent darkening of potatoes, toss sliced uncooked potatoes in a mixture of 1 cup water and 12 teaspoon cream of tartar; drain and proceed with recipe.

CHICKEN WITH 40 CLOVES GARLIC

2 sprigs fresh thyme

40 cloves garlic, unpeeled

2 sprigs fresh rosemary

14 teaspoon ground black pepper

2 sprigs fresh sage

4-pound whole broiler/fryer chicken

2 sprigs Italian parsley

2 stalks celery, cut into 3' pieces

Toasted French bread slices

Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.

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LIMITED ONE-YEAR WARRANTY

Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures:

1)Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase).

2)Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service visit:

www.rivalproducts.com

Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX 79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state.

©2003, Rival

A Division of The Holmes Group

Crock-Pot®is a registered trademark of Rival®

Smart potis a trademark of The Holmes Group, Inc. or its subsidiaries.

Printed in China

428-0888(03EFM2)

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